Beef Curry with Lentils

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.2
  • Total Fat: 5.9 g
  • Cholesterol: 64.6 mg
  • Sodium: 237.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 29.5 g

View full nutritional breakdown of Beef Curry with Lentils calories by ingredient


Introduction

Found a similar recipe online for a tomato based beef curry (no coconut milk). Trimmed it down to make it healthier and changed around the seasoning a bit since I have a hard time finding traditional products in Okinawa. Can substitute a lower sodium broth or use 2 cups of water and 2 boullion cubs. Can also substite ground ginger powder for the fresh (change the measurement though). Feel free to leave out the lentils too if you want to make it even lighter, or even increase the lentils and leave out the beef to make it a vegetarian friendly dish. Found a similar recipe online for a tomato based beef curry (no coconut milk). Trimmed it down to make it healthier and changed around the seasoning a bit since I have a hard time finding traditional products in Okinawa. Can substitute a lower sodium broth or use 2 cups of water and 2 boullion cubs. Can also substite ground ginger powder for the fresh (change the measurement though). Feel free to leave out the lentils too if you want to make it even lighter, or even increase the lentils and leave out the beef to make it a vegetarian friendly dish.
Number of Servings: 4

Ingredients

    1 tsp Olive oil(extra virgin)
    1 cup chopped onion
    6 cloves crushed garlic
    1 tbsp or 3 tsp of grated fresh ginger root
    1.5 tsp mild curry powder (or your fav. heat)
    1.25 tsp garam masala
    .75 tsp ground cumin
    1.50 tsp ground mustard powder
    .50 tsp ground corriander
    .25 tsp ground cayenne pepper

    1lb round steak cut into thin strips or cubes
    1 can of diced tomatos w/ garlic and onion
    2 tbsp of tomato paste with roasted garlic
    2 cups of beef stock
    .25 cup dried lentils

Directions

Fry the spices, garlic, ginger and onions in olive oil for a few minutes stirring frequently. Add beef and cook until browned. Stir in Tomato paste and canned tomatos (with the juice). Stir in beef stock. Add lentils if desired. Cover, reduce heat and simmer on low for about 25 minutes or until the beef is tender. If the mixture is too thick for your own preference,add a little more water. If it's too thin,you can add more of the tomato paste to thicken it up a little. Serve with Jasmine or Basmatti rice (not included in nutritional info).

Number of Servings: 4

Recipe submitted by SparkPeople user SUZYOKI.